PRICE:
Frommer's Highly Recommended

Frankly, Sevillanos would like to keep this cozy little trattoria to themselves, but word is slowly getting out to the international community. In an elegant setting near Plaza Carmen Benitez, the restaurant is decorated with colorful wallpaper, wooden columns, and a collection of drawings. Locals claim the chefs make the best bull's tail croquettes (croquetas de cola de toro) in Seville. Against a backdrop of ceramic walls and linen-covered tables, you can also order tamer fare like young sirloin steak, baked white prawns in garlic sauce with white beans, or cod stuffed with scallops and served in a pastry shell with pine nuts. Sea bass in a cockle sauce is another delight, as is the asparagus with strips of ham. Also look for the wide array of fresh, tasty tapas such as stuffed calamari. The chef's signature dish is an Iberian pork stew (carrillada de Ibérico estofado). If you like fish, ask about the daily fresh catch.

Copyright: Excerpted from Frommer's Seville, Granada & the Best of Andalusia, 2nd Edition, (c) 2008, Wiley Publishing, Inc.

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